Grillades and Grits Recipe – Authentic Southern Comfort Food

If you’ve never had or heard of grillades and grits, then you are in for a lovely treat.  They’re one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other).  I’ve never been to any place in town for brunch that didn’t offer one or both of these goodies.  Grillades (gree’-awds) are made of beef, veal, or pork; I haven’t encountered a rabbit version yet, but I won’t be surprised when I do.  The beef is a thin, flat cut of top round or chuck–something that can withstand a long, slow cooking.  It simmers in a pot with the trinity (onion, celery, bell pepper), garlic, and a little jalapeno–not traditional, but I really like it–until the rich broth thickens and intensifies, so what you get is a powerfully flavored beef “stew” that is perfect over creamy cheese grits.  This is a great Louisiana recipe to try if you’re hankering for some thick, rich goodness but you don’t feel up to stirring a roux, because you don’t have to.  The small amount of flour used in the browning of the beef will produce all the roux you need.

Another great thing about grillades is that they make the best leftovers.  If you’re so lucky to have some left in the pot, you can use them to stuff a baked potato (yum), thin it out with stock and make soup (yes), add more tomato and use it as a super-rich pasta sauce (gawd), or serve it over or between some thick toasted bread (mercy).  They’re so worth trying out.  If you can’t find top round, you can use chuck roast cut into slices, then pounded, or just use pre-cut stew beef.  I’ve used that before and nobody was sad about it.

Heads up: this dish, like so many of our state’s best pot foods, takes a while to cook: about 3 hours.  As Paul’s Aunt Sue said, “Louisiana food isn’t hard, it just takes all day.” So unless you’re an early riser, it might be best to make this the night before your pals come over to devour it.  Or just chuck the whole brunch thing and eat it for a cozy weekend dinner.  In fact, that’s what we’re doing tonight.

How to Make Grillades and Grits:

Step 1: Prepare and Brown the Beef

Cut beef top round into 2-inch square pieces.

Place flour in a shallow dish, season generously with salt and pepper (about 1 teaspoon each).

Coat each piece of beef thoroughly with the flour mixture.

Heat vegetable oil in a large, deep-sided skillet over medium-high heat.

Brown beef in batches (about 5 minutes per side). Add extra oil if needed. Set aside browned beef on a plate.

Step 2: Cook the Vegetables

In the same skillet, add onion, bell pepper, celery, and a few tablespoons of beef stock.

Sauté for 10 minutes until vegetables are softened, scraping browned bits from the skillet.

Add minced garlic and jalapeno; sauté 2 minutes more until fragrant.

Step 3: Make the Gravy

Stir in oregano, thyme, basil, Creole seasoning, remaining beef stock, crushed tomatoes, and bay leaves.

Bring mixture to a simmer, stirring frequently.

Return beef to skillet, ensuring each piece is submerged in gravy.

Reduce heat to very low, cover skillet, and simmer slowly for 2 hours, stirring occasionally.

Step 4: Check Tenderness and Finish Gravy

After 2 hours, check if beef is fork-tender (easily breaks apart with a spoon).

If needed, simmer an additional hour.

For thicker gravy, simmer uncovered during the final 20-30 minutes.

Adjust flavor with Worcestershire sauce and cayenne pepper to taste.

Step 5: Prepare the Cheese Grits

In a 5-quart pot, heat milk and 1 teaspoon salt to a simmer over medium-high heat, stirring occasionally.

Whisk in grits gradually to prevent lumps.

Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until thick and creamy.

Remove from heat, stir in grated cheese until melted.

Season with salt, pepper, and Tabasco sauce to taste.

Step 6: Serve

Ladle grillades and gravy over grits in shallow bowls.

Garnish generously with sliced green onion tops.

Serve hot.

FAQ: Grillades and Grits

Can I use chicken or pork instead?
Yes, pork shoulder or chicken thighs are excellent alternatives.

How should I store leftovers?
Refrigerate in airtight containers for up to 3 days; reheat gently.

Can I make this recipe ahead?
Yes, grillades taste even better the next day. Make grits fresh for serving.

What are the best grits to use?
Old-fashioned stone-ground grits are best, but quick-cooking can also work with adjusted cooking times.

What cheese works best?
Cheddar is traditional, but pepper jack, goat, or smoked Gouda can also add great flavor.

Grillades and Grits: a Classic New Orleans Brunch

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• Author: Jennifer Abbott Erwin
• Total Time: 3 hours 20 minutes
• Yield: 8 1x

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Description

Grillades and Grits is a classic Louisiana comfort dish, where tender, flavorful beef is simmered in a rich tomato-based gravy, and served over creamy cheese grits.

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Ingredients

Units USM Scale 1x2x3x

For the Grillades:

• 2 pounds (900 grams) beef top round, sliced 1/4-inch thick
• 1 cup (125 grams) all-purpose flour
• Salt and freshly ground black pepper, to taste
• 5 tablespoons vegetable oil, more if necessary
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 1 jalapeno pepper, seeded and minced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 1/2 teaspoons Creole seasoning (such as Tony Cachere’s)
• 2 cups (475 ml) beef stock
• 14 ounces (400 grams) crushed tomatoes or tomato puree
• 2 bay leaves
• Dash Worcestershire sauce, to taste
• Pinch cayenne pepper, to taste
• Sliced green onion tops, for garnish

For the Grits:

• 1 cup (160 grams) old-fashioned grits
• 5 cups (1.18 liters) milk (any kind)
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups (170 grams) grated cheese (cheddar, pepper jack, goat, or combination)
• Tabasco sauce, to taste
• Sliced green onion tops, for garnish

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Instructions

Step 1: Prepare and Brown the Beef

• Cut beef top round into 2-inch square pieces.
• Place flour in a shallow dish, season generously with salt and pepper (about 1 teaspoon each).
• Coat each piece of beef thoroughly with the flour mixture.
• Heat vegetable oil in a large, deep-sided skillet over medium-high heat.
• Brown beef in batches (about 5 minutes per side). Add extra oil if needed. Set aside browned beef on a plate.

Step 2: Cook the Vegetables

• In the same skillet, add onion, bell pepper, celery, and a few tablespoons of beef stock.
• Sauté for 10 minutes until vegetables are softened, scraping browned bits from the skillet.
• Add minced garlic and jalapeno; sauté 2 minutes more until fragrant.

Step 3: Make the Gravy

• Stir in oregano, thyme, basil, Creole seasoning, remaining beef stock, crushed tomatoes, and bay leaves.
• Bring mixture to a simmer, stirring frequently.
• Return beef to skillet, ensuring each piece is submerged in gravy.
• Reduce heat to very low, cover skillet, and simmer slowly for 2 hours, stirring occasionally.

Step 4: Check Tenderness and Finish Gravy

• After 2 hours, check if beef is fork-tender (easily breaks apart with a spoon).
• If needed, simmer an additional hour.
• For thicker gravy, simmer uncovered during the final 20-30 minutes.
• Adjust flavor with Worcestershire sauce and cayenne pepper to taste.

Step 5: Prepare the Cheese Grits

• In a 5-quart pot, heat milk and 1 teaspoon salt to a simmer over medium-high heat, stirring occasionally.
• Whisk in grits gradually to prevent lumps.
• Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until thick and creamy.
• Remove from heat, stir in grated cheese until melted.
• Season with salt, pepper, and Tabasco sauce to taste.

Step 6: Serve

• Ladle grillades and gravy over grits in shallow bowls.
• Garnish generously with sliced green onion tops.
• Serve hot.

Notes

Thinly slicing beef ensures faster cooking and better tenderness.

Adjust cayenne and Tabasco sauce to your heat preference.

Stir grits frequently to avoid lumps or sticking to the pot.

• Prep Time: 20 mins
• Cook Time: 3 hours

If you like this, you’re going to LOVE these favorite cajun recipes:

Cajun Catfish Sandwich with Slaw

Andouille Sausage and Cajun Shrimp Stuffed Potatoes

Cajun Spiced Crab Croquettes

Cajun Baked Chicken Drumlets

A Playful Twist on Fries: Crispy Baked Carrot Fries